What's Up - Your guide to what's happening in Fayetteville, AR this week!
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FEBRUARY 27-mARch 5, 2022 WhAt's Up! 47 try these recipes Show-stopping Mardi Gras classics Flavorful recipes for Fat Tuesday, or any day! Chef John's Red Beans and Rice Ingredients • 1 pound dry red kidney beans • 1 tablespoon vegetable oil • 12 ounces andouille sausage, diced • 1 cup finely diced onion • ¾ cup chopped celery • ¾ cup poblano peppers • 4 cloves garlic, minced • 2 quarts chicken broth, or more as needed • 1 smoked ham hock • 2 bay leaves • 1 teaspoon freshly ground black pepper • 1 teaspoon dried thyme • ½ teaspoon cayenne pepper, or to taste • hot sauce to taste • 4 cups cooked white rice • 2 tablespoons chopped green onion, or to taste Directions 1. Place beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse. 2. Heat vegetable oil in a large pot over medium heat. Cook and stir sausage in hot oil until oils slightly release from sausage and edges brown, 5 to 7 minutes. Stir onion, celery, and poblano pepper into sausage; cook and stir until vegetables soften and start to turn translucent, 5 to 10 minutes. Stir garlic into sausage mixture; cook and stir until fragrant, about 1 minute. 3. Stir red beans, chicken broth, ham hock, bay leaves, black pepper, thyme, cayenne pepper, and hot sauce into the sausage mixture; bring to a boil, reduce heat to low, and simmer gently, stirring occasionally, for 1 1/2 hours. Add salt and continue simmering until beans are soft, meat is tender, and desired consistency is reached, 1 1/2 to 2 hours more. Season with salt. 4. Spoon rice into bowls, ladle red beans mixture over rice, and top with green onion. Cook's Note: You can substitute green bell peppers for the poblano pepper, if desired. You can use water in place of chicken broth, if desired. Instant Pot® Jambalaya with Shrimp and Chicken Ingredients • 2 tablespoons olive oil, divided • 14 ounces andouille sausage, sliced • 1 medium onion, chopped • 2 cloves garlic, crushed • 1 pound boneless skinless chicken breasts, cubed • 1 green bell pepper, chopped • 2 stalks celery, chopped • 1 (28 ounce) can diced tomatoes • 1 pound uncooked medium shrimp, peeled and deveined • ½ teaspoon dried thyme • ½ teaspoon salt • ½ teaspoon seasoned salt • ¼ teaspoon pepper • ¼ teaspoon hot pepper sauce (such as Tabasco®) • 2 tablespoons chopped green onions Directions 1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Heat 1 tablespoon of olive oil and cook sausage slices until browned on both sides, 3 to 4 minutes. Remove sausage from pot and set aside. 2. Add remaining olive oil to the pot. Add onion and garlic; cook and stir for 1 minute. Add chicken, bell pepper, and celery. Cook until chicken starts to brown on the edges, 2 to 3 minutes. Add browned sausage, diced tomatoes with liquid, shrimp, thyme, salt, seasoned salt, pepper, and hot pepper sauce, and stir until well combined. Turn off Saute function. Close and lock the lid. 3. Select high pressure according to manufacturer's instructions; set timer 7 minutes. Allow 10 to 15 minutes for pressure to build. 4. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and carefully remove the lid after the pressure has released completely. 5. Serve jambalaya garnished with chopped green onions. Chef John's Bananas Foster Ingredients • 3 tablespoons unsalted butter • 3 tablespoons packed brown sugar • 2 bananas, peeled and halved lengthwise and crosswise • 2 fluid ounces rum • 1 fluid ounce banana liqueur • 2 pinches ground cinnamon • 2 scoops vanilla ice cream • 2 small sprigs of mint Directions 1. Melt butter and brown sugar together in a skillet over medium-high heat until butter melts and mixture begins to bubble, 3 to 5 minutes. 2. Place bananas, cut-side down, in brown sugar mixture. Cook until just golden, about 30 seconds; flip and cook until golden on the other side, about 30 seconds. 3. Remove from heat. Pour rum and banana liqueur into skillet; return skillet to high heat. Cook until alcohol ignites and flames, 1 to 3 minutes; add cinnamon. When flames die, remove skillet from heat. 4. Scoop vanilla ice cream into 2 bowls. Divide bananas mixture between bowls and garnish with mint sprigs. Courtesy allrecipes.com